Culinary Essentials – Broadwater HS/Townsend
Required Home Labs – 4/semester; process, due dates
Kitchen equipment: location and identification
Sanitation: personal and work environment; foodborne illness project
Lab procedures: expectations for time management, use of recipe, task/duty assignments, evaluation, make-up
Equivalents: doubling and dividing recipes
Lab: chocolate cake (science concept: baking soda and acid liquid, vinegar, react to cause leavening)
Ingredients used in baking: identification, examples in the categories, functions
Quick breads
Lab: muffins (whole grain options only)
Fruit/vegetable loaves
Yeast breads: fermentation, developing gluten, combining/using various types of flour
Lab: caramel rolls (Coolrise)
Calzones or Knotted Sandwich (later in semester after meats are studied)
Preservation: moisture, temperature and air – factors needed for microorganisms to survive
Lab: dehydrating – apples, bananas, peaches, pineapple, fruit leather
canning – apple pie filling, apple sauce (boiling water bath)
Nutrition: 6 nutrient groups, functions of these in the body, all labs from this point are reinforcing the nutrients provided; include lower fat substitutions; portion size; personal food intake record and use of software to do dietary analysis
Lab: Salad buffet (pasta, Caesar, fruit, taco, vegetable (potato or marinated)
Emphasis: Complex carbohydrates, nutrient dense base with added fat in dressing so think about your OPTIONS for dressings (lowfat or fat free mayo/salad dressing, portion control, reduced fat or fat free salad dressings, reduced fat or fat free dairy products), time management to meet deadline when guests will arrive, presentation and traffic flow for buffet table and serving utensils
Lab: Cream pies and pastry crust
Emphasis: types of fats and health-conscious choices, portion size, functions of eggs, importance of temperature when cooking dairy products and tendency of sugar to burn unless adequately stirred, flakey and tender crust due to handling technique (contrast with yeast breads)
Lab: Stirfry (chicken, beef or pork with vegetables)
Emphasis: complex carbohydrates, knife skills, eye-appealing with color and shape variety and uniform sizes, intro to sauces and one technique for making them
Lab: Maindish using protein alternatives (quinoa, dry beans, peas, lentils)
Emphasis: lowfat, high fiber, lowcost – stretch budget, heart healthy
Lab: Meals in Minutes
Emphasis: prepare nutritious meals that will fit into a busy schedule; calculate cost/serving
Lab:Candy (caramels, peanut brittle, butter almond crunch, hard candy, other)
Emphasis: Extras – major nutrient contribution is fat and sugar, business/money-making opportunities, hospitality food management (usually use this for Parent-Teacher Conferences and Holiday Art Show), role of temperature and saturation.
Lab:Pasta Alfredo (with at least two vegetables and chicken or pork – not a repeat of stirfry meat)
Emphasis: multiple food groups in one maindish, examine wholesale/retain cuts of meat available and cooking methods that apply; selection of appropriate cut for our timeline and needs; sauce-making (roux), pasta cooking technique, reducing fat in dairy ingredients, planning a colorful entrée, time management when adding meat and veggies to pasta and sauce, meal qualities when adding an accompaniment menu item
Lab:Holiday Meal – turkey, dressing, gravy, cranberries and the rest
Emphasis: planning from the end and working backwards to manage time, creating a work plan and schedule, individual responsibility to achieve final goal, invitations to guests/RSVP, room set-up to accommodate a large group, storing quantities of food/maintaining food safety, recipe selection, use of instant-read thermometer for all foods, clean-up management
Lab:Making a stock soup
Emphasis: using leftovers, budget management, aromatic vegetables
Lab:Calzones or Knotted Sandwiches
Emphasis: converting a yeast bread recipe to a whole grain yeast bread, examine types of ground meat available and lower fat options (lean/fat ratio)
Nutrition Facts Label and other label information: how to read and what this means for me
Planning nutritious meals on a budget: project
Students will include at least three of the food preps they’ve made in class during a two week period. Menus are based on the food pyramid and prices for products are documented. Students can only eat out one time during the two-week period. All meals are planned for two people – roommates or husband/wife. Use figures from FEFE to figure what income students would need to support the menu they create.